At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Caffe;in got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Caffe;in?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Permits available K49How to fixFix it
- No person in charge on duty K01How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Caffe;in's team
Is this your place?
Welcome, Caffe;in. We'll walk through this together, one item at a time. To log the fixes, claim Caffe;in first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Caffe;inWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Measured curry on the stovetop at 98F. Per PIC, curry was cooked over 4 hours prior to temperature measurement and is…”
First step: If food is out of range
Then the next one: Permits available
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 4-301.12, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Caffe;inWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (34 → 23). That takes a team.
Every visit
LatestAug 11, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Aug 11, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured curry on the stovetop at 98F. Per PIC, curry was cooked over 4 hours prior to temperature measurement and is kept on hot holding. Measured fried basil on the preparation counter at 88F. Per PIC, fried basil was cooked overnight, fried again in the morning, and kept at ambient temperature for more than 4 hours. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Curry and fried basil were voluntarily condemned and discarded at the time of inspection. Amended TPHC procedures for fried basil during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Caffe;in? Fix it
Not critical (6)
Permits available
The department's words
K49 Permits available
Facility Environmental Health Permit has expired. [CA] A food facility shall not be open for business without a valid health permit.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employee lacks food handler card for review on-site. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed counter-top convection oven (Cadco) is stored on preparation counter without overhead ventilation or prior approval from this Department. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The installation and use of new cooking equipment without ventilation requires approval by this department.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Caffe;in? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed lack of paper towels in the dispenser at the handwash sink at the cook line. Roll of paper towels available nearby. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in an approved and sanitary dispenser.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Caffe;in? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the restroom, measured the maximum water temperature at the handwash sink at 85F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwashing stations.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Caffe;in? Fix it
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed food preparation conducted in the sanitizer compartment of the 3-compartment sink. [CA] The 3-compartment sink shall be designated for warewashing only to prevent contamination.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Caffe;in? Fix it
EarlierAug 21, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 18, 2025Routine inspection66 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash station at the cook line, the soap dispenser is empty. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] Employee placed a temporary portable bottle of soap next to the handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. On the stovetop, measured curry at 95F. In the rice warmer, measured rice at 110F. Per employees, curry and rice were cooked at 11 AM or more than 4 hours prior to temperature measurement. 2. On the preparation counter, measured boba at 83F. Per PIC, boba was cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1. Curry and rice were voluntarily condemned and discarded. See VC&D form. 2. Boba will be discarded after 4 hours of initial cooking time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee skipping the sanitizer step during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee manually set up the 3-compartment sink with sanitizer during the inspection. Measured chlorine at 100 ppm. Dishes were rewashed and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K24 Person in charge present and performing duties
No person in charge at the time of inspection. Manager was contacted via phone. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 2-door upright freezer, observed ice cream containers are kept uncovered. The ice cream is melting, overflowing and contaminating other packaged foods inside the freezer. [CA] Remove contaminated foods from the freezer. Food shall be separated and protected from contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease, grime, and food debris around the cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door is propped open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed counter-top fryer and plug-in flat top for crepes is stored on preparation counter without overhead ventilation. [CA] Discontinue the use of unapproved equipment. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of cooking equipment without ventilation requires pre-approval by this department.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Caffe;in, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
Call Caffe;in
Ask for the manager. Caffe;in can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 77 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.